Bacon Burnt Ends

lkapigian

7 day cure, cold smoke for 8 hours , SV 10 hours @ 160...quick chill for later use, sliced rubbed and sauced 1 hour over oak...Thanks for looking 

johnnyp

How were they? 

lkapigian

johnnyp said:

How were they? 

IMO, better than just pork belly ....the SV style worked well....cooking for a boatload today so I precooked as much as possible 

lkapigian

After 7 days..pulled out a lot of liquid




Dried overnight and into the smokehouse



Vaccumed sealed for a day then into Sous vide for 10 hours

Chilled and cubed

Rubbed smoked and glazed 

Canugghead

Looks amazing, bet they taste super yummy too!  You got me wondering about the 8-hr cold smoke, was it before or after sv, what was the ambient temp in the smokehouse?

lkapigian

@Canugghead , right after the cure just as if I was making bacon ( which initially I was , then had a though)...smokehouse ran 70ish

Canugghead

I know I'm the cautious paranoid type    no worry with smoking over 4 hrs in the 40-140 zone? Perhaps the curing or the smoke filled chamber mitigates the chance of anything happening?

lkapigian

Canugghead said:

I know I'm the cautious paranoid type    no worry with smoking over 4 hrs in the 40-140 zone? Perhaps the curing or the smoke filled chamber mitigates the chance of anything happening?

@Canugghead, that's what the cure 1is for , no worries

Canugghead

Thanks, so glad I asked.  I was making bacon with two loins last week ... wanted to cold smoke one of them but didn't have the balls ... should have asked then 

lkapigian

Canugghead said:

So glad I asked.  I was making  l was making bacon with two loins last week ... wanted to cold smoke one of them but didn't have the balls ... should have asked then 

I was leary the first time I did, don't worry at all anymore...just follow good food safety measures , weigh your food and cure